Christmas Dinner Ideas You Need To Know
Good restaurants will always be full during Christmas, and sometimes you’re too lazy to make reservations, especially if you live alone. Spending Christmas at home by yourself can be a good solution.
While waiting for Christmas to come to the corner, you can look for Christmas dinner ideas ahead of time.
We’ve provided easy recipes for your Christmas dinner ideas, including an appetizer, main course, and dessert. All just for you.
Check out the full recipes below.
Appetizer
Smoked Salmon and Mozzarella Cheese Salad
Ingredients:
1oz slice of smoked salmon
4oz bell buffalo mozzarella cheese in brine
6 or 7 pieces of cucumber
Couples of leaves of fresh basil
Extra virgin olive oil (optional)
Salt and freshly ground black pepper
How to make:
- Cut the smoked salmon slice into strips, gently twist and arrange it in the center of the plate
- Slice the cucumber and mozzarella into discs around a quarter-inch thick and arrange them alternately around the salmon.
- Roughly torn and scattered the basil on top.
- Drizzle the extra virgin olive over the ingredients before the dish is seasoned and served.
Main Course
Roasted Turkey Drumstick
Ingredients:
1 turkey leg (drumstick)
3 or 4 rashers of bacon
Chips
Carrot
Peas
How to make:
- Preheat the oven to 400F or 200C or Gas Mark 6. Put the turkey drumstick on a baking tray into the hot oven for an initial half-hour
- After that, remove it from the oven and drape three or four rashers of bacon over it. Cook for an additional hour.
- Use a fork or a skewer to check that the turkey juices run clear, cover the tray with foil and set it aside to rest for fifteen minutes.
- After resting, serve the turkey on a plate and add chips, carrots, and peas as condiments.
Main Course
Chicken and Pineapple Stir Fry with Fried Rice
Ingredients:
1 large chicken breast filet
1 small onion
2 rings of pineapple (canned in its juice, not syrup)
2floz pineapple juice
1 clove of garlic
Salt and freshly ground black pepper
Sunflower oil for stir-frying
3oz basmati rice
Basil leaves for garnish
Velveting chicken
- Add one egg white to a bowl, one teaspoon cornflour, and a pinch of salt.
- Chop the chicken breast into bite-sized pieces and mix it well through the paste.
- Cover with Clingfilm and refrigerate for half an hour. While the chicken is velveting, you should boil the rice.
How to make:
- Rinse the rice through a sieve or colander before putting it into a large pot of boiling water. Cook it and let the water simmer for ten minutes. Drain the rice and run it under cold water again. Put the rice in the pot and cover it.
- Before cooking the chicken, place an ovenproof dish into a low oven. It will keep the stir-fried chicken warm.
- Drain the chicken before frying it. Use a colander with reasonably large holes to wash the chicken to allow the paste to run off.
- Add sunflower oil to a hot wok. When the oil is hot enough, add chicken and stir fry it until entirely opaque. Take the chicken out from the wok and put it on a plate.
- Using the same wok, add chopped onion, pineapple, and garlic, and briefly fry them. Add more sunflower oil if needed.
- Add the chicken and let it cook for a while before adding the pineapple juice. Let the pineapple juice simmer and thicken to form a lush sauce.
- Remove the chicken and the pineapple and put them into a bowl. Oven again for a few minutes.
- Wipe the wok with a kitchen towel, add some sunflower oil and bring that up to high heat. Fry the rice for a couple of minutes and put it into a small bowl.
- Upend the bowl onto a warmed plate and lift it. By this time, your chicken pineapple should be out of the oven.
- Take the chicken and pineapple and put them on the plate. Add basil as a garnish, and your dish is ready.
Dessert
Coffee and Mint Cup
Ingredients:
3floz prepared coffee
1floz golden rum
1 leaf of gelatine
4floz whipping cream
1tsp sugar
Spring of fresh mint
A little bit of chocolate for grating
How to make:
- Soak the gelatin leaf in a bowl of cold water for five minutes until soft.
- Pour three fluid ounces of hot coffee (instant is fine) into a small saucepan and bring to a simmer. Add sugar and gelatine and maintain the simmer for two minutes. Make sure the coffee is not boiling.
- Add the coffee and gelatine mix to a jug and add the rum. Stir well and allow the liquid to cool slightly before transferring it to a small serving glass dish.
- Place the dish in the refrigerator for at least a couple of hours to set.
- Whip the cream and spread it carefully over the set coffee and rum. Store the dish in the refrigerator if you want to serve it later.
- Place it on a serving plate and grate the chocolate over the top. Put a little mint spring as a garnish
The full-course recipes above are for a single serving. You may double or triple the ingredients to cook for more people. If you struggle to follow the instructions, look at the infographic below.
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